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Pork and Cabbage Soup

Course Dinner, Lunch
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2
Author Scruff


  • 5 cups boiling water (1.25 L)
  • 150 gm pork mince
  • 1/2 brown onion, roughly chopped
  • 1 pinch salt
  • cracked pepper, to taste
  • 200 gm cabbage or wombok, finely shredded
  • 1 carrot, grated
  • 1 - 2 tbsp fish sauce
  • 1 spring onion stalk, finely chopped (optional)


  1. Prep all your ingredients.

  2. In a medium-sized pot on high heat, add 5 cups of boiling water and bring to a rolling boil.

  3. Add the mince and allow the boiling water to push the scum to the sides. With a spoon, scoop up the scum as it collects at the sides of the pot and discard.

  4. Turn the heat down to medium and add the onion, salt and pepper. Let it cook for 2 minutes.

  5. Add the cabbage and carrot. Let it cook for 5 - 10 minutes depending on high soft you want your cabbage to be.

  6. Add the fish sauce and adjust according to your taste.

  7. Ladle into a bowl, garnish with spring onions and serve.